Ac Kitchen & Lounge
1870 Sawgrass Mills Circle, Sunrise, FL 33323 · Permanent Food Service · License 1625235
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection4 high priority (fixed on the spot), 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Prep Table-Half and Half (52°F - Cold Holding). Per chef food item in unit less than an hour. Item not prepared or portioned today. Observed item stored on prep table without temperature control. Manager discarded voluntarily.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Container of liquid raw eggs stored above container of strawberries in Traulsen 2 doors reach in cooler in kitchen. Chef inverted during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched face and then engaged in food preparation including ready to eat without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs and proceeded to reach out for a clean plate to store cooked food without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.